This baked oatmeal combines the sweet, spiced filling of apple pie with satiating oats in a baked dish that provides a deeply satisfying breakfast. Topped with a sweet cream, breakfast feels just slightly indulgent. Before we continue – I apologize for the graininess of my photos today. It seems I am chasing (but not quite catching) light these days.
Another breakfast, worthy of the weekend or a sleepy, slow morning. I certainly try to spend at least one weekend morning savouring the time that Zach and I have together. We make coffee, play some music, and I decide what special breakfast to make for us that day. Sometimes it’s pancakes, last weekend it was a beautiful rice pudding (these sorts of mornings feel luxurious, and a meal that hints at dessert is so welcome). Occasionally, it’s a porridge of some sort. This time, I have a baked oatmeal with a layer of apples and a hearty oatmeal that I top with a delicious sweet cream. The combination of warming spices, baked fruit, and filling oats makes for such a nice way to begin your day — especially welcome after the first snow flakes of the year fell on Saturday. Cozy up!
Apple Pie Baked Oatmeal with Sweet Cashew Cream
Makes 4 large or 6 small servings. I use a cast iron skillet but alternatively, you could sauté the apples in a regular frying pan, and then transfer the apple mixture to an oven-safe baking dish before topping with the oat mixture and baking. I picked up a tip when reading Emily’s cookbook that I find so smart – soak a large amount of raw cashews, drain, and then place in the freezer in large freezer bags or a freezer-safe container. This way, you’ll always have soaked cashews on hand for quick use into cashew cheeses, cheesecakes, or creams like the one below without the forethought of soaking the nuts for a particular recipe. Genius! I was inspired by Alanna’s baked rye flake dish, which I’ve been thinking about since she posted it awhile back. It’s beautiful!
Apple Pie Baked Oatmeal
- 3 large apples, peeled if you wish
- 1/3 cup coconut sugar
- 1/2 tsp + 1/2 tsp cinnamon, divided
- 1/4 tsp ground cardamon
- 1/8 tsp ground ginger
- 1/8 tsp + 1/4 tsp ground nutmeg, divided
- 1 tbsp grapeseed oil
- 3/4 tsp tapioca starch
- 1/3 cup filtered or alkaline water
- 1 tsp vanilla extract
- 3 cups cashew milk (recipe below), or milk of your choice
- 3 cups oats (certified gluten free if you are intolerant)
- 1 tbsp chia seeds
- 1 tbsp maple syrup (increase to 3 tbsp if you wish your baked oatmeal to be somewhat sweet)
- 2 tbsp hemp hearts (optional, to add for protein)
- 1/4 cup dried mulberries
- 1 small apple, to serve
- extra dried mulberries, to serve
- Sweet Cashew Cream, to serve (recipe follows)
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, combine the cashew milk with maple syrup, vanilla extract, 1/2 tsp of the cinnamon and the chia seeds, and then stir in the oats. Set aside to soak while you prepare the apples.
Cut each apple into quarters (halved vertically, and then again horizontally). Slice each piece thinly. This should amount to 6 cups of apple slices.
Heat a 10 inch cast iron skillet over high heat. Add the grapeseed oil and swirl to coat the bottom and sides of the pan. Add the apples followed by 1/2 tsp cinnamon, the cardamon and ginger, and 1/8 tsp of the nutmeg. Stir in the coconut sugar and ensure that the sugar and spices are well-distributed. Cook over high heat for 5 minutes, stirring often. Stir the tapioca starch into the water, and then stir this into the apples. Remove from heat and smooth the apples evenly across the bottom of the skillet.
Spoon the oat mixture evenly over the sautéed apples, smoothing the top with the back of a spoon. Sprinkle the top with the remaining 1/4 tsp ground nutmeg and the hemp hearts. Scatter the dried mulberries over top. Cook in the preheated oven for 25-30 minutes, but check at 25 to avoid over-cooking.
- 1 cup raw cashews
- 4 cups filtered or alkaline water
Place in a blender and begin on a low speed, slowly increasing to high. Blend on high speed for 1-2 minutes, until completely smooth. It is not necessary to strain the cashew milk unless you plan to add it to tea or coffee – in such case, strain the fine pulp out using a nut milk bag or several layers of cheesecloth.
Sweet Cashew Cream
- 1 cup raw cashews, soaked 4-6 hours
- 1/3 cup cashew milk (+ 2 tbsp if needed)
- 1/2 tsp vanilla extract
- 1 tbsp raw honey
- 1/2 tsp probiotic powder (optional)
Drain and rinse the cashews. Place all ingredients into a high-speed blender, and blend thoroughly until completely smooth (if may be helpful to stop and scrap down the sides of the blender jug with a spatula). If needed, add the additional 2 tablespoons of cashew milk to help it along. The texture should be creamy and pourable, but thick.
To serve breakfast, divide the baked oatmeal into serving dishes, and top with a dollop of Sweet Cashew Cream (or a vanilla-flavoured coconut yogurt, or yogurt of your choice). Thinly slice the remaining apple, and add a few slices to eat dish. Serve with additional dried mulberries, if you like.